Darth, was that 1 DSP for 1 portion? Thats a lot of garlic!  ;D

Hi fx, looks good!

I would try pete's recent demo'd garlic and coriander tarka at the end of the dish

Have you tried this yourself yet pete, it sounds really promising

I take it you eat the finished dish he cooked, what was it like?

This is really interesting pete, Ive been wondering recently if a tarka was being added to the dishes as a final stage to produce the taste and garlic and onion would be top of my list.

Did the chef say the 2nd stage was specifically for RJ or do you think he could actually do this to most onion gravy based dishes?

The BIR's tend to use the longer green chillis, I think these are an essential taste of the BIR

I voted pete's special

Hi Eric, thanks for the report very interesting, its exactly this kind of thing we need more of on this site.

I dont think the Bouqet Garni would make any difference to the flavours, just easier to retrieve before pureeing the base.I find it hard enough to fish out all the whole spices before pureeing 4 litres of base so I guess the BIR's would find it doubly difficult in their huge pots. I believe the kushi balti book also uses this technique.

cheers

M&S Tandoor cooked nans for me

The onion dishes like rogan josh, vindaloo etc are the best and only have ~600 calories, the reason the others are deadly is due to addition of nuts, condensed milk and cream makhani being the worst with all that lot plus ghee, thank god I detest the kids curries  ;D

And a BIR CTM has at least 1000 calories in the sauce + chicken alone? ;D